Arroz de gandules

You can play with the proportion of rice to beans in this recipe (sometimes I cut the rice in half).  Just make sure to put the right amount of reserved liquid for the rice. 

Ingredients

1 pound dried pigeon peas, picked through and rinsed (I use toor dal, which isn't authentic, and changes the texture and cooking time)

2 bay leaves

1/4 cup oil

1 medium white onion, diced

2 garlic cloves, minced

1 green bell pepper, cored and diced

1 cubanella or Italian green pepper, cored and diced

1/2 cup chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

2 cups long-grain rice

1 lime, juiced

1 tablespoon salt

Directions

Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1/2 hour. Check the water periodically; add more, if necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid.
Preheat the oven to 350 degrees F.
Heat the oil over medium heat.  Add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid and salt; stir everything together. Reduce heat to low,  cover and cook for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. Add lime juice.

Top with tomatillo salsa and more lime to taste.

Based on http://www.foodnetwork.com/recipes/tyler-florence/pigeon-pea-rice-arroz-de-gandules-recipe.html